European Salad
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Serves4 (2 1/2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 12 ounces chicken breast, boneless and skinless, cut into 1" pieces
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons, divided olive oil
- 3 green onions, sliced
- 1 large yellow pepper, cut into 1-inch pieces
- 1 pint cherry tomatoes
- 1 10-ounce package salad mixed greens
- 1 1/2 cups whole wheat croutons
- 3/4 cup raspberries, frozen, thawed
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/4 teaspoon garlic salt
- 1/4 teaspoon oregano, dried
- 1/4 teaspoon black pepper
Directions
- Place raspberries, vinegar, sugar, garlic salt, oregano, 1 tablespoon of olive oil, and black pepper in a blender, blend until smooth; set aside.
- Season chicken with salt and pepper.
- Heat remaining olive oil in a large skillet over medium high heat.
- Sauté chicken until cooked thoroughly; remove from pan, and let cool.
- Toss cut vegetables with salad greens.
- On individual serving plates, top salad with chicken and croutons, drizzle with dressing, and finish with fresh ground pepper, if desired.
Recipe Tips
Vinaigrette can be made ahead and refrigerated.
Nutrition Facts
European Salad
Amount Per Serving (2 1/2 cups eachg)
Calories 518
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 73mg
24%
Sodium 368mg
15%
Potassium 1022mg
29%
Total Carbohydrates 66g
22%
Dietary Fiber 14g
56%
Sugars 6g
Protein 41g
82%
Vitamin A
121%
Vitamin C
194%
Vitamin D0%
Calcium
7%
Iron
29%
* Percent Daily Values are based on a 2000 calorie diet.
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